Table 1.

Source and type of hazard and the microbial risk involved

S.No.	Source	Hazard	Risk involved
1	Vendor location	Improper food handling	Transfer of pathogens like Salmonella and E. coli, S. aureus from human body and environment into foods
		Improper waste disposal	Transmission of enteric pathogens like Salmonella, Shigella and E. coli via vectors
2	Raw materials	Water	Passage of pathogens like E. coli, fecal streptococci, Salmonella and Vibrio cholerae
		Vegetables and spices	Introduction sporeformers like Bacilli and Clostridium and pathogens like L. monocytogenes, Shigella, Salmonella, etc.
3	Utensils and equipments	Chemical contaminants	Leaching of chemical leading to poisoning
		Microbial contaminants	Cross contamination of food with Staphylococcus aureus, E. coli and Shigella due to contaminated water, dish cloth, handler
4	Storage and reheating	Improper storage temperature and reheating of food	Likelihood of heat stable toxins produced by pathogens like C. perfringens and B. cereus
5	Personal hygiene of vendors	Biological hazards	Introduction of Staphylococcus, Salmonella and Shigella via carriers